Yield: 6 Servings
|8 ounces||SKINNER Manicotti, uncooked|
|½ pounds||Ground beef|
|½ pounds||Ground pork|
|2 cups||Shredded mozzarella cheese divided|
|4||Eggs; slightly beaten|
|¼ cup||Seasoned dry bread crumbs|
|¼ cup||Grated Parmesan cheese|
|¾ cup||Finely chopped onion|
|¾ teaspoon||Dried oregano leaves|
|⅛ teaspoon||Ground black pepper|
|1¾ cup||Spaghetti sauce|
Cook pasta according to package directions; drain. Cool in single layer on foil. Heat oven to 350 degrees Fahrenheit. In large skillet, brown meat; drain. Stir together meat, 1 cup mozzarella cheese, eggs, bread crumbs, Parmesan cheese, onion, oregano, salt and pepper. Fill each cooled pasta tube with about ¼ cup meat filling. Spread thin layer of sauce on bottom of 13x9x2-inch glass baking dish. Place filled pasta in prepared baking dish; cover with remaining sauce.
Sprinkle with remaining 1 cup mozzarella cheese and additional Parmesan cheese, if desired. Cover with foil. Bake 45 minutes or until hot and bubbly. About 6 to 8 servings.
Make Ahead Directions: Do not bake. Cover baking dish tightly with plastic wrap; then foil. Freeze up to 2 months. Remove foil and plastic wrap; replace foil. Bake at 350 degrees Fahrenheit 1 hour, 30 minutes or until hot and bubbly.
To make individual portions, prepare as directed in recipe above except place two manicotti into each of seven small microwave-safe dishes. Do not bake. Cover tightly. Freeze up to 2 months. Microwave each dish, loosely covered, at MEDIUM (50%) 7 to 9 minutes or until hot, turning dish ½ turn halfway through cooking time. If thawed in refrigerator overnight, microwave at HIGH (100%) 2-½ minutes or until hot.
Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format by Karen Mintzias